Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-08-09
AGRICULTURAL.
Devoted to the Interests of Farmers
and Stockmen.
t,nnning Fruit.

which demands careful management
TO make it q success. Tin cans are
sometimes used, but glass jars are now
SO cheap and are so much better that
| thew should always be preferred. In
| the end they are cheaper, as they last
much longer than tin. Tin cans are
liable to iniure the flavor also. There
ara several excellent kinds OF fruit
| lars on the market.
In canning fruit two things must be
most carefully offended OF failure is
certain:
| First--The fruit must be sufficiently
cooked.
Second--The air must be excluded
and the can Theoretically sealed.
The best fruit should be selected and
that which is not overripe. II should
be kept as clean rs possible, 80 that
little or no washing will be required,
as this is injurious to many fruits.
Pick over carefully and wash quickly,
il washing is necessary. Either steam
OF stew, adding as little water as pos
sible, and as little sugar rs will suffice
to make the sauce palatable. Sweet
fruits require none at all, and none is
necessary to the preservation of the
fruit Steaming is rather preferable
to stewing or boiling, as the fruit is
less broken and its natural flavor is
better preserved. A porcelain lined
kettle should be used, as all kinds of
metal kettles are likely to be corroded
by the acids of the fruit.
The fruit need not be cooked so
much that it will fall to pieces, but it
should be so thoroughlysscalded that
every part OF st will be subjected to n
high degree of heat, in order that all
of the germs from which fermentation
originates may be DESTROYED. Simply
heating is not sufficient.
! Some kinds of fruit REQUIRE longer
cooking than others. The length OF
time varies about as follows: Boil
cherries five minutes; raspberries
blackberries and ripe currants, six to
eight minutes halved peaches, goose
berries and grapes, eight to ten min.
utes sliced pineapple and ounce
and halycd pears, fifteen to twenty
minutes strawberries, thirty minutes ;
tomatoes, thirty minutes TO two hours.
! While the fruit is cooking prepare
the cans in which it is to be placed.
Thoroughly scald them so that there
may be in them nothing that will in
duce decay. To prevent breaking
when the hot fruit is placed in the can,
it may be heated by pouring into it
hot water and quickly shaking it, SO
that all parts may be heated equally,
or the can may be placed in cool wa
| a..
requisite degree. Dry heat is equally
| efficient, and may be applied by keep
ing the cans in a moderately hot oven
while the fruit is cooking. Some place
the hot can upon u folded towel wet in
cold water, which cools the bottom and
so prevents cracking. This method is
very convenient.
When the fruit is properly cooked
and the cans are in readiness, first
place in the can quantity of Juice, 10
that, as the fruit is put in, no vacant
place Will be lett Tor air, which Is some
times quite troublesome when this
precautlon Is not taken. Then add
the fruit Ii any bubbles OF air chance
to be lett still, work them out with
fork, spoonhandle or straw. FIJI the
can lull and immediately put on the
cover ana screw tightly. 1t the can
Is unpleasantly hot, 1t may be Sc.
cureiy held by passing towel around
1T and twisting the ends together. AS
the hunt cools the cover can be tight
ened, and this should be promptly
DONE SO that no air may be allowed to
enter. sometimes the 1ralt Will set
lie so that little space Will appear at
the top. Ii you are sure the can is
tight, do not open to refill, as you will
be unable to make the can quite as
tight again unless you reheat the fruit,
IN which case you would be liable to
nave me same thlng occur again.
some allow the irult TO cool about ten
minutes before adjusting the covers.
ms gives time Tor 1t to cool and set
tie Inc can Is then hiled with hot
sirup and tightly sealed.
| After filling and tightly sealing,
place the cans in cool place and
watch them closely for two or three
weeks, when they may be set away if
there is no signs of fermentation.
Should any such signs appear, open
the can Immediately, scald the fruit
thoroughly and seal as before, being
very careful to examine the cover and